Apfelstrudel! Although served in a lot of the central countries throughout Europe, it originated in Austria and became popular way back in the 18th century.
I remember my mum making apple strudel and me helping to stretch the dough to the size of our table. If you can do that, well done, I am not sure it is possible without some practice. Traditional strudel pastry differs from puff pastry in that it is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper.
Apparently you should be able to read the newspaper through the pastry once it is ready! Whatever size you end up with, be gentle and patient with it. Size doesn’t always matter but in this case it does! The thinner the pastry, the better the strudel.
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